6 Ea Egg Whites
1 ¾ Oz Butter
1/3 C Flour
1 1/3 C Milk
4 Ea Egg Yolks
1 T Dijon
4 Oz Chevre Goat Cheese
1 T Chives
½ T Thyme
1 T Italian Parsley
1 T Shallot
1 T Lemon Juice
Salt & Pepper To Taste
Make roux with butter & flour and toast on low heat for 3-4 min. Incorporate milk slowly, when sauce thickens simmer approx 3 min. Whisk in egg yolks and cook 1 min on medium heat. Remove from heat and add all the remaining ingredients except egg whites.
Allow soufflé base to stand for 30 min.
Preheat oven to 375 degrees. Butter 4, 8oz soufflé ramekins. Whip egg whites to medium stiff peaks. Fold into soufflé base gently with a spatula (do not use a whip). Fill soufflé ramekins to just below the rim, and place in a 2-inch deep pan.
Put the pan into the preheated oven(Do not close door to oven). Fill the hotel pan with hot water half way up the sides of the ramekins, and bake at 375 degrees for 20-25 min.
After baking, remove soufflés and let stand in water bath on the counter for approx. 15 min. Remove ramekins from the water bath and allow to cool for 20 min. Run a paring knife around the rim to loosen and gently invert soufflé into your hand, then place them on a parchment lined sheet tray to refrigerate.
Can be served alone, or on a salad of Belgian Endive and Baby Greens with a drizzle of white truffle oil or the vinaigrette of your choice.
To re-heat: Place soufflé into a 350 degree oven for approx 4-5 minutes, serve immediately.